Preparation time:30 minutes
Serves: about 100 fryums
1 cup sabudana(sago/Tapioca pearls)(soaked overnight in 3 cups water)
less than 1/2 teaspoon salt
1 teaspoon cumin seeds
2-3 minced green chili
Oil for frying
1.In a large pan boil 2 cups of water add the sabudana along with the water it is soaked in and the salt,green chili and cumin seeds and keep stirring until the tapioca gets transparent.Turn off the stove and let cool for 10 minutes.
2.Take a large and clean drop cloth and spread in the sun.With a tablespoon drop a tablespoon at a time and spread a little.Repeat for all the starch and let dry for a day in the sun.If you live in a dusty area place another clear drop cloth on top to cover from dust.Gently take them off the drop cloth and store in an airtight container once dried.
3.Heat oil for frying and fry them until they bloom in oil(they get larger in size) and take off and drain on kitchen towel to remove excess oil.
Serve with samara,rasam,pulusu or dals.
If you like thicker fryums add only 1 cup water for boiling(ie cups in total including the water for soaking)
Do not add more salt,they won’t feel salty in the starch but they will easily get oversalty when fried.